A quick and easy 30 minute chicken soup - so cozy and comforting! We swap out the noodles for cannellini beans for added protein and fiber with way less calories! And the added lemon juice is so refreshing and vibrant!
5 stars (16 ratings)
Ingredients
2tablespoonsolive oil, divided
1poundboneless skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
4clovesgarlic, minced
1onion, diced
3carrots, peeled and diced
2stalks celery, diced
½teaspoondried thyme
8cupschicken stock
2bay leaves
215.5 ounce cans cannellini beans, rinsed and drained
4cupsbaby spinach
2tablespoonsfreshly squeezed lemon juice, or more, to taste
2tablespoonschopped fresh parsley leaves
2tablespoonschopped fresh dill
Instructions
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock and bay leaves. Bring to a boil; reduce heat and stir in cannellini beans and chicken, stirring occasionally, until slightly thickened, about 10-15 minutes.
Stir in spinach until wilted, about 2 minutes. Stir in lemon juice, parsley and dill; season with salt and pepper, to taste.